Cecina is a gluten free chickpea flatbread. It is called “farinata” in Genoa and “cecina” in Tuscany. It is tasty when served by itself, cut into squares or triangles, or as an appetizer with cold cuts or farm vegetables. During a recent visit to Florence, I enjoyed cecina from the Sant’Ambrogio market while walking! I ate it right out of the paper bag. Olinda olive oil helps make the flatbread batter flavorful, and of course, you may drizzle the baked cecina with even more